Red Pepper Hummus with Hot Paprika

Using jarred roasted red peppers makes this hummus super-easy and fast. A generous sprinkle of hot paprika and a drizzle of extra-virgin olive oil are all that are needed to dress it up.

Ingredients

Two 15-ounce cans chickpeas, drained

2 roasted red peppers from a jar, drained and coarsely chopped

3 tablespoons tahini

1 garlic clove

3/4 teaspoon cumin

2 1/2 tablespoons fresh lemon juice

1 tablespoon extra-virgin olive oil, plus more for drizzling

Kosher salt

Freshly ground pepper

Hot paprika, for garnish

Pita chips, for serving

Endive spears, for serving

Instructions

In a food processor, combine the chickpeas with the red peppers, tahini, garlic and cumin and puree to a chunky paste. Scrape down the side of the bowl. Add the lemon juice and the 1 tablespoon of olive oil and puree until smooth. Season with salt and pepper. Scrape the hummus into a bowl. Drizzle with olive oil and sprinkle hot paprika on top. Serve with pita chips and endive spears.